911 Chocolate Emergency Cookies
6 oz. semisweet chocolate chips
6 oz. bittersweet chocolate, broken into large pieces
8 T. unsalted butter, softened & divided in two
1 ½ c. flour
⅓ unsweetened Dutch-style cocoa
1 ½ tsp. baking powder
½ tsp. salt
¾ c. dark brown sugar, packed
¾ c. granulated sugar
3 large eggs
1 ½ tsp. vanilla
Icing
In top of double boiler, melt both chocolates and half the butter and set aside to cool slightly.
Sift together flour, cocoa, baking powder & salt, set aside.
In large mixing bowl, beat remaining butter and sugars to the consistency of wet sand, then add eggs and vanilla. Mix in chocolate just till combined. Mix in flour just till blended. DO NOT OVER MIX.
Cover bowl with plastic wrap and refrigerate 25 minutes, till dough can be shaped with an ice cream scoop. Heat over to 350˚F and butter two cooky sheets.
With ice cream scoop, measure out 12 cookies per sheet. Bake one sheet at a time 9 to 11 minutes, just till cookies have puffed up and flattened. Do not overbake. Cookies will firm up when cool. Allow cookies to cool 2 minutes on sheets then transfer to racks to finish cooling. Frost thickly with vanilla icing.
4 T. unsalted butter, softened
⅓ c. whipping cream
¾ tsp. vanilla
2 ¾ c. powdered sugar, more if needed.
Cream butter thoroughly. Gradually add cream, vanilla and sugar, beating till blended. Icing should be fairly stiff. Add more sugar if necessary.